|Butter, unsalted, softened||2 oz|
|Vanilla extract||1 t|
|Cream of Tartar||1 t|
|Baking soda||1/2 t|
|Sinful Cinnamon Crunch, Laura’s Gourmet Granola||2 1/2 cups OR 10 oz Cup measured before grinding|
|Cinnamon, ground||1 t|
- Place Sinful Cinnamon Crunch into a food processor. Pulse multiple times until well ground. This makes “granola flour”.
- Place the ground granola into a small bowl and add the baking soda and cream of tartar. Set aside.
- In a large mixing bowl, beat the butter on high speed with a handheld mixer, then add the sugar. Cream until well blended. Scrape the sides of the bowl and add the egg and the vanilla. Beat until combined.
- On low speed, combine the dry ingredients. Portion out cookie dough in scant 2 tablespoon balls.
- Combine the 1/4 cup sugar with the cinnamon. Drop the portioned dough into the mixture and toss to coat. Place on two parchment or Silpat lined half sheet tray at least 3 inches apart, 10 cookies per tray. If your sheet tray is smaller, then use more trays.
- Refrigerate at least 30 minutes. If you don’t have room in your refrigerator for the sheet trays, then just refrigerate the portioned dough on a smaller plate.
- Bake at 350 conventional for 8 minutes, rotating trays midway. If you bake convection, adjust temperature to 325 and bake for 7 minutes.
- Allow Sinfuldoodles to cool completely before removing them from tray. Can be kept stored at room temperature in a tightly sealed container up to 1 week.
Note: To make an ice cream sandwich, soften desired flavor slightly. Place about ¼ of ice cream on one cookie and flatten slightly. Place a second cookie on top and press gently. Roll ice cream edges in additional Sinful Cinnamon Crunch. Prepared ice cream sandwiches can be frozen up to one week.